I eat a lot of bacon and eggs: fried, scrambled, frittata, omelette, quiche; on their own, in sandwiches, added to cheese grits… I could go on. I found myself wanting something different this fine Sunday morning, so I decided on poached eggs, but I didn’t feel like making Eggs Benedict of whatever variety came to mind, so decided to poach them in leftover diced tomatoes with spinach, which had broken down upon multiple reheatings into a sauce, upon which I would build my poaching liquid aka sauce.

During the making thereof, Papa Satyr tended the garden, planting, checking, and harvesting as necessary (he spotted a green tomato on our volunteer plant) and I found that I can cook with one hand while holding #Babysatyr reclining in a baby boba, supporting his head with my arm and holding his bottle with the other hand.

While the requisite Irish coffee occurred per Sunday tradition, Papa did not put on jazz, so I listened to my audiobook while cooking after I got the baby back to sleep.  He redeemed himself later by putting on jazz while we ate.

Poached Eggs in Spicy Tomato Sauce (Breakfast, Late Night)

• 3 slices thick-cut bacon, cut into 1/2″ pieces (double if thin)
• 1/2 sweet onion, diced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp dried oregano, crushed
• 1-1/2 tbsp chili powder
• 1 tbsp arrowroot
• 2 tomatoes, diced
• 1/2 cup baby spinach
• 1 green chile, diced
• 1 cup tomato sauce (no sugar added)
• 6-8 eggs
• 1 tbsp cilantro, diced

Optional accompaniments: cheddar cheese, retried beans, guacamole or avocado slices, or sour cream.

1. Over medium heat, sauté bacon until mostly cooked, add onions and continue to cook until they soften.
2. Add garlic and sauté another two minutes.
3. Add spices, stir, cooking two minutes until fragrant, then add arrowroot.  Stir until the mix becomes pasty.
4. Add tomatoes, spinach, chile, and tomato sauce, cooking until spinach is wilted and sauce thickens and begins to bubble.
5. Off heat, clear 3-4 places approximately 3″ in diameter and add 2 eggs to each hole.
6. Cover and cook over medium-low heat 5-10 minutes, until eggs are cooked on top but yolks are still soft and runny.  Keep an eye on them.
7. Remove from heat, sprinkle with cilantro and serve.